This delicious cookie recipe is loaded with autumn flavours with soft buttery centers that melt in your mouth and a crunchy pecans.
When I made these cookies I was addicted! They are a perfect blend of crunchy and softness. The flavours are so delicious with the combination of cinnamon, peanut butter and maple syrup. I really love the idea of adding pecans to these cookies, rather then walnuts which tends to be my go to nuts when it comes to baking.
Cookies are one of the easiest recipes to make and there are so many ways to make a cookie. Keep in mind what you want as an outcome. A crispy or soft cookie or a chewy cookie or do you prefer a thick or thin cookie? The list goes on and you can decide on flavours, types of nuts or seeds or chocolate. One thing is for sure, is have fun creating a cookie you love!
wHAT MAKES THESE COOKIES SO DELICIOUS
The choice of ingredients in these cookies are what really makes them soooo good! First it’s the peanut butter richness and yumminess that most of us thoroughly enjoy! Cinnamon is always a favourite to add to cookies, muffins, scones, cakes and well the list could go on and on. It’s definitely a spice we all love.
I will add maple syrup to many of my recipes for the natural sweetness but also, for it’s wonderful rich syrup texture and flavour. It really is the star in this cookie. I love adding nuts to cookies and the pecans really compliment the cinnamon, maple syrup and peanut butter in this cookie. All I can say, is you have to make these cookies, they will be your favourite!
RECOMMENDATIONS
- I prefer using quick oats for this recipe, that gives it some texture but not as much as rolled oats would. At the same time, the quick oats gives this cookie enough texture that I was looking for.
- I like to use unsalted butter in my baking to control the amount of salt that goes into my recipes.
- I really liked adding peanut butter to this cookie with the oats and my preference is organic for flavour and it’s healthier.
- I only added 1/4 cup of sugar to this cookie recipe, it was enough to give this cookie moisture and flavour. Brown sugar helps to make a cookie more dense, which I prefer. Can substitute for regular sugar.
- By adding maple syrup to this cookie recipe was what I was looking for, as far as flavour and again adding more moisture to this cookie.
- Pecans were my choice for this recipe. I first tried walnuts, and they did very little to this cookie, while pecans added more flavour and crunch.
HOW TO MAKE THESE DELCIOUS COOKIES
In a medium bowl, measure flour, oats, baking powder, baking soda, cinnamon and salt, and set aside. Using an electric mixer or hand beater, beat butter in a large bowl until fluffy, then add brown sugar and beat until blended, the add peanut butter, egg, maple syrup and vanilla. Add the dry ingredients into the butter mixture and combine.
Once you combine the butter mixture with the flour mixture, add the pecans. The batter will be soft and a little sticky. Take an ice cream scoop and drop onto a baking sheet lined with parchment paper. I used a bottom of a glass to flatten them.
The blend of flavours added to this cookie really make it special. Combining peanut butter, maple syrup, cinnamon and pecans are a perfect combination of flavours in one cookie. The centers melt in your mouth with each bite and the pecans add a crunchiness that makes these cookies a winner! This healthy cookie can be enjoyed as a snack or breakfast!
STORING
These cookies are ideal for freezing. Place in a zip-lock bag or container with a lid in the freezer for up to 8-10 months. Store at room temperature for a few days or in the refrigerator for a 2-4 weeks.
Peanut Butter Oat Maple Pecan Cookies
Ingredients
- 1 cup organic all-purpose flour
- 1 1/4 cup quick oats
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup organic peanut butter
- 1/4 cup brown sugar
- 1 egg
- 3 tbsp maple syrup
- 1 tsp pure vanilla extract
- 1/2 cup pecans, chopped
Instructions
- Preheat oven to 350°F.
- Measure in a bowl, flour, oats, baking powder, baking soda, cinnamon, and salt.
- Beat butter in a large bowl until fluffy with an electric mixer. Add brown sugar and beat until well blended. Beat in peanut butter, egg, maple syrup, and vanilla.
- Stir in dry ingredients into the butter mixture until combined. Mix in chopped pecans.
- Using an ice cream scooper or two tablespoons, drop onto a baking sheet lined with parchment paper. Space cookies 2-3 inches apart and flatten to 2 inch rounds.
- Bake cookies 12-15 minutes or until golden. Remove from oven and allow to cool on a wire rack. Store these cookies in an air tight container in the refrigerator for up to 2-3 weeks or freeze them up to 4-6 months in a seal container or zip lock bag.
